Rutabaga, Carrot, and Mandarin Orange Salad
Grated carrots and rutabaga combine with an orange and white wine vinegar dressing.
- 2 cups grated carrots
- 1 cup grated rutabaga
- 1 cup mandarin oranges drained and seeds removed
- 1/2 cup canola oil
- 2 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dry ginger
- 1/4 teaspoon dry mustard
- Salt and white pepper to taste
Toss the grated carrots, rutabaga and oranges lightly in a large mixing bowl.
Whisk the canola oil, orange juice and white wine vinegar in a separate, smaller mixing bowl.
Add chopped chives and parsley, dry ginger and dry mustard. Sprinkle in salt and white pepper to taste.
Pour over the carrot, rutabaga and orange mixture and toss to coat.
Serve.